Herbed Chicken and Shrimp |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 1 large fryer chicken, cut up | 1 tablespoon salt | 1 tespoon coarse-ground pepper |
| 1/2 stick (1/4 cup) butter or margarine | 3 small onions, chopped | 1 clove garlic, minced |
| 3 tablespoons parsley, minced | 1/2 cup port | 1 8-ounce can tomato sauce |
| 1 teaspoon basil | 1 pound large raw shrimp, peeled and deveined | |
| 1 | Rub chicken with salt and pepper. Heat butter in a skillet and brown chicken on all sides. Remove chicken to crock and saute onion, garlic, and parsley in the same butter for a minute or two. Remove mixture from the heat, and stir in remaining ingredients, except shrimp. Pour mixture over chicken. Cover and cook for 4 to 5 hours at low. Stir in shrimp, cover, and cook 1-1/2 hours longer at low, or 30 to 45 minutes at high. Serve with additional parsley garnish. |